Friday, November 30, 2007

Flash in the Pan

It all began with the salmon. When I saw that chunk of smoked flesh I knew that I had to have it. Then, I read in Fine Cooking that champagne will lose it's fine fizzy qualities after a few weeks in the fridge. With Mimosas on the brain I began to scour the internet for a feast that would be ready in a flash. It wasn't long till my eyes locked on a recipe for Smoked Salmon Hash. Later, cozied up on the couch with my plate of hash in one hand and a mimosa in the other, I felt indescribably light, though I was well on my way to being woefully full.

I made a few small changes to the original recipe. Here is my tested and approved version.

Smoked Salmon Hash
Serves 2

3 Tblsp butter
3/4 lb frozen hash brown potatoes
4 ounces smoked salmon, cut into large chunks
1/2 cups finely chopped red onion
1 1/2 Tblsp drained capers
1 1/2 Tblsp sour cream
1 Tblsp prepared horseradish
1 Tblsp Dijon mustard
1 bag baby spinach
4 fried eggs

Melt 2 Tblsp butter in a large, heavy pan over medium heat. Add the hash browns in an even layer and cook, covered for 10-12 minutes. While the browns cook, mix salmon, 1/4 cup onion, capers, sour cream, horseradish, and mustard together in a small bowl. Melt 1 Tblsp butter in another large fry pan, and add the remaining 1/4 cup chopped onion to it. Cook over medium heat until onion is soft and lightly browned. Add spinach to pan and cook until wilted. Add salt and pepper to taste. When your hash browns are their named color turn them over and add the smoked salmon mixture to the pan. Cook over medium heat until warm. Load up your plate with spinach, hash, and fried eggs. (A bit of toast will be nice too.)


Rachel said...

this sounds great! i love smoked salmon.

stormy said...

Taking the ingreds list to the grocery store this am. This will WOW my sweetie tonight. What - no leftovers from the little glad bowls in the frig?

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Beth said...

Here is that zucchini soup recipe I told you about at the X-Mas party. I have never met anyone who hasn't immediately wanted seconds and the recipe! =)

2 Tablespoons Olive Oil
1 Tablespoon (1/8 stick) Butter (I use margarine.)
1 Medium Onion, Roughly Chopped
2 Pounds Zucchini, Trimmed and Sliced
1 Teaspoon Dried Oregano
About 2.5 Cups Vegetable Stock
4 Ounces Dolcelatte or Double Cream Brie Cheese, Rind Removed, Diced (If you like strong cheeses, Gorgonzola may also be used.)
1.25 Cups Light Cream (Evaporated Milk also works.)
Salt & Freshly Ground Pepper
Fresh Oregano, Extra Cheese, Cream to Garnish

Step 1: Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about five minutes, stirring frequently, until softened but don’t allow it to turn brown.

Step 2: Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently. Pour in stock and bring to a boil while stirring.

Step 3: Lower the heat, half-cover the pan, and simmer gently, stirring occasionally, for about 30 minutes. Stir in the diced cheese until melted.

Step 4: (Optional – I skip this step because I like the soup chunky.) Process the soup in a blender or food processor until smooth, then press through a sieve into a clean pan.

Step 5: Add two-thirds of the cream and stir over low heat until hot but not boiling. Add more stock or water if soup is too thick. Season to taste with salt and pepper.

Step 6: Pour into heated bowls. Swirl in remaining cream. Serve immediately, garnished with oregano, cheese, cream and black pepper.

Anonymous said...

I'm excited to try out this recipe tonight!